In the Limelight is Chrysanthemum-tea infused vermouth.
Our spotlight ingredient that transforms bartender Koharu Usui’s Kiku cocktail at Kenta Goto’s celebrated Bar Goto and Bar Goto Niban is chrysanthemum tea-infused vermouth. The Kiku is comprised of Chrysanthemum Vermouth, Benedictine, and Absinthe.
The Kiku was inspired by the classic (but less-known) Chrysanthemum cocktail,” shares Koharu, “which consists of dry vermouth, Benedictine, and absinthe. From the name, I was inspired to make a chrysanthemum-infused chrysanthemum, mainly because chrysanthemums are a sign of honor and nobility in Japanese culture. You see them depicted everywhere, from pottery to kimono, to the imperial seal. For the cocktail, I experimented with the ratios a bit since I really wanted the floral notes to shine while keeping the low-ABV core of the drink. The recipe we landed on is much heavier on the vermouth than the traditional ratio from the Savoy Cocktail Book.”
Koharu’s tips and tricks to working with floral teas in cocktails:
I think 2-3 hours is the max you want to be steeping teas into liquor. After that point, the tannins start to leach out, and the infused product becomes astringent. So, when testing out infusions, I’d err on the side of adding more tea for less time rather than the other way around. Floral teas (tisanes) like chamomile and chrysanthemum work well with lighter spirits and vermouths. You can also incorporate them in many ways by infusing, making a syrup, or as highballs by using chilled, still, or carbonated brewed tea.
Koharu’s Kiku cocktail is composed of vermouth infused with chrysanthemum tea—mildly sweet and buttery flavor profile, Benedictine, and absinthe. “Kiku” is Japanese for chrysanthemum, which symbolizes Spring and represents longevity and rejuvenation. The Kiku, Bar Goto’s new Spring beverage is an elegant, clean, aperitif cocktail with a gentle honey floral note. This is the perfect drink for the spring season.
Kiku
Ingredients:
- 2 1/2 oz Chrysanthemum infused Dry Vermouth*
- 3 1/2 tsp Benedictine
- 1/8 tsp Pernod**
Preparation: Combine all ingredients in a mixing glass. Fill with ice cubes. Stir gently 40 times. Strain into the glass.
*Chrysanthemum-infused dry vermouth:
Ingredients:
- 37.5 g dried chrysanthemum
- 750 ml dry vermouth
Preparation: Pour vermouth over chrysanthemum in a container, cover,, and infuse for two hours at room temperature. Fine strain and keep refrigerated.
**Pernod mix:
Blend 2 parts Pernod Pastis to 1 part Pernod Absinthe.
The post Chrysanthemum Tea-Infused Vermouth appeared first on Chilled Magazine.
Source: Mixology News
